When I make something that my kids say is yummy, I want to pass it along. I’ve tried this recipe with ground bison, but you can substitute ground turkey (as in the original recipe I adapted from Gourmet, September 2004), ground beef, or whatever you want as your protein.
- 1 lb. ground bison, beef, or dark meat turkey
- 1 tbsp olive oil or other neutral cooking oil
- 1 yellow onion, chopped
- 2 celery ribs, chopped
- 1 red or orange bell pepper, chopped
- 2 cloves garlic, minced and mashed with 1 tsp kosher salt
- several twists of freshly ground black pepper
- 1 14 oz. can tomatoes, whole or diced (Muir Glen, or 1/2 a 28 oz. can of San Marzanos, or 1/2 a 26 oz. box of Pomi)
- 2 tbsp ketchup
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 2 tsp molasses (blackstrap or regular)
For serving: toasted ciabatta buns, french rolls, or hamburger buns
Heat oil in large sauce pan (at least 4 inches deep) over moderate heat until hot, add the onion, celery, and bell pepper and cook about 5 minutes, until softened. Add garlic+salt mash, pepper and meat, and cook until meat is no longer pink, about 5 minutes.
Purée tomatoes with juice, ketchup, molasses, vinegar, and Worcestershire sauce in blender until smooth then add to meat and simmer, uncovered, stirring occasionally until sauce is thickened, about 25 minutes. Serve on toasted buns.